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Sweet Stewed Adzuki and Pumpkin

Combine adzuki with kabocha to add a dose of carotene and make the dish healthier still!

Ingredients (serves 4)

150g boiled adzuki beans

200g kabocha pumpkin* (cut into easy-to-eat chunks)

2 tbsp honey

2 tbsp mirin

20g butter 1 pinch of salt

100cc water

* If you can’t get your hands on kabocha pumpkin, feel free to substitute another variety.


1. Add the water, honey and mirin to a pot with the boiled adzuki and cut pumpkin. Bring to the boil and simmer over a medium heat until the pumpkin is tender.

2. Top with the salt and butter, and enjoy!

Nutritional value

(Per serving)

• 191 kcal

• 4.3g protein

• 4.7g fat

• 6.2g dietary fiber

• 0.1g salt

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